Lollipop cookies

Total time: 30m
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 286 Kcal, 6g Protein, 26g Carbohydrates, 18g Fat


  • Fruit
  • 90 g mangoes, broken into pieces
  • 50 g frozen raspberries, defrosted
  • Cake mixture
  • 150 g butter
  • 150 g sugar
  • 1 fresh eggs
  • 200 g white flour
  • a little salt
  • 150 g shelled ground almonds
  • To roast
  • a little icing sugar
  • Utensils
  • 12 wooden skewers, soaked in water

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  • Fruit

    Puree the raspberries and mango separately.
  • Cake mixture

    Beat the butter, sugar, egg and salt using the whisk on a hand mixer until the mixture becomes lighter in colour. Divide the mixture in half, stir the raspberry puree into one half and the mango puree into the other half. Mix the flour and almonds, mix half into the raspberry dough and half into the mango dough.
  • Lollipops

    Transfer each dough mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter). Shape into lollipops on two trays lines with baking paper. Insert the skewers into the lollipops.
  • To roast

    for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave the lollipops to cool completely on a rack, dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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